Avaliação fisico-quimica e reologica de dez genotipos de trigo duro (Triticum durum L.) selecionados no Brasil sob condições de irrigação

AUTOR(ES)
DATA DE PUBLICAÇÃO

2000

RESUMO

Dunun wheat (Triticum durum L) has been used in most countries as the best raw material for pasta production due to its suitable rheological properties for extrusion. Pasta from durum wheat when submitted to cooking also shows good characteristics of elasticity being resistant to disintegration and stickiness, while keeping firm texture. However, this characteristic of durum wheat is dependent on agronomic practices and genetic factors. The purpose of this study was to investigate the technological characteristics of ten Brazilian durum wheats genotypes, imported from CIMMYT (Centro Internacional de Mejoramiento de Maiz y Trigo), México, and propagated in Brazil by the Agronomic Institute of Campinas. These genotypes were cultivated, under sprinkler irrigation, in acid-corrected soils. The ten genotypes were evaluated in relation to a commercial sample of Canadian wheat amber durum (CWAD). As a first approach, a physical-chemical evaluation of the grain was made by the determination of its density (kg/hL), hardness (kgm), vitreousness and sedimentation tests with sodium dodecylsulfate (SDS). The chemical compositionswere also determined Resuits showed that alI genotypes exceeded the density value of 80 kg/hL, considered as a minimum for grade n° 1 according to the Canadian system of durum wheat; that the commercial sample of Canadian wheat amber durum (CWAD) got the lowest value for hardness, while genotypes 1, 2, 4, 7, 8 e 9 had the highest hardness values; al1 genotypes reached results above 75% for vitreouness, except for sample 11 (CWAD); genotypes 4 and 7 showed the lowest sediment volume either by the AXFORD et al. (1978) methodology or by the methodology proposed by AAC.C. (1995). In relation to the chemical composition, the results showed that the highest values for proteins were found for genotypes 7 (14,64) and 8 (14,50%), while 11 (CWAD) had the lowest content (12,56%). The ash (1,43 to 1,88%) and lipids (3,24 to 4,04%) contents were similar to those found in the literature ...Note: The complete abstract is available with the full electronic digital thesis or dissertations

ASSUNTO(S)

trigo eletroforese massas alimenticias

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